Recipe by chefs Mary Sue Milliken and Susan Feniger of Border Grill in Los Angeles and Las Vegas, and Socalo in Santa Monica.
Makes 6 servings
1 T. agave syrup
½ c. extra virgin olive oil
¼ c. fresh lime juice
4 or more serrano chiles to taste, stems removed and thinly sliced
½ c. fresh cilantro leaves, rough chopped
Salt, to taste
Freshly cracked black pepper, to taste
6 c. assorted melon cubes, in ½ -inch cubes
½ c. Cacique cotija cheese, cut in ½ -inch cubes
¼ c. roasted, chile lime pepitas, for garnish
Mix agave syrup, extra virgin olive oil, lime juice, chiles, and cilantro in a medium bowl and stir until combined. Season with salt and freshly ground pepper. Toss melon, cheese, and dressing gently. Place on salad plates, top with chile toasted pepitas and serve.